HOMEBREW Digest #4744 Tue 22 March 2005

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  RE: Pumping sparge water // RE: March Pump 809 issues (jeff)
  RE: Sourness in saison ("Stovall, Chris")
  Beer Can House in Houston (Bev Blackwood II)
  Beer Store in Cambridge Mass (Alan McLeod)
  diacetyl as a result of CP filling ("Chad Stevens")
  RE: pumping sparge water - some tests (RiedelD)

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---------------------------------------------------------------------- Date: Mon, 21 Mar 2005 04:48:50 -0800 (PST) From: jeff at henze.us Subject: RE: Pumping sparge water // RE: March Pump 809 issues Ron provides details about his system and talks about reasons that others may be having problems... Ken suggests a more appropriate pump and methods for purging the air from the system. Ron - what kind of a pump are you using for your brewing system? Also, what size lines are you running? I have the same experience with aquarium pumps - I have 4 different models of them that move a ton of water (even with a few feet of head) and I've never had a problem with them. In fact, one day when my sump pump went out, I hooked up one of the small pump heads to a garden hose and pumped the water from the sump up 10 feet out the window (it took a long time, but it worked until I got a replacement sump the next morning). I'm told that the pumps for beer are intentionally low volume pumps to avoid HSA, but personally I'd rather throttle down the flow than wish it was better. Ken - thanks for the info, espeically about the pump size. I'm going to swap the 1/100HP pump out on Tuesday and try to pick up a more standard model for brewing. I've changed the lines and fooled with my pump enough to know I'm not sucking air into the system on the low side, and since I've tested with cool water I know it isn't a problem with the water letting go of its dissolved gases. I think the problem is two part - I need to go with a more appropriate pump, and I need to develop a regimen for purging the air from the system before mashing. The tips you and others provide for purging should work good once I upgrade my pump. Thanks, - --Jeff Canton, MI Return to table of contents
Date: Mon, 21 Mar 2005 10:58:28 -0500 From: "Stovall, Chris" <stovall.c at thomas-hutton.com> Subject: RE: Sourness in saison In response Brian Schar, I make a saison every year (O.G. 1068) in the early spring with a "normal" fermentation temperature of 70-75 deg F and made with WL yeast. I typically get a very good fermentation with final gravities on the low side (1.007 to 1.010) of the style. While I have read about the souring from lacti is an option, I have not come across a commercial brand to taste. The tartness of the saison style typically comes from the addition of bitter orange peel and saaz hops. Once I made a summer batch with temps in mid to upper 70's - the only difference in taste I detected was that I used a bit more coriander in the batch on that occasion which seemed to lead to a somewhat sweeter batch, though this could be due to temps as well. -Chris Stovall Return to table of contents
Date: Mon, 21 Mar 2005 10:55:54 -0600 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: Beer Can House in Houston Peter asks: > Have any Texan HBD'ers seen this place? I had the pleasure of writing an article on this house for the Southwest Brewing News, so yes, I have seen it! Inside, it's pretty normal, but the outside is totally covered in cut apart beer cans and bottles, marbles, etc. It's truly a work of art. The Dixie Cup, our major Houston competition, has held our welcoming reception at the Beer Can House's "sister" site, The Orange Show these past two years. There's some discussion into checking out the Beer Can House as a venue, but it's not as crowd friendly as the Orange Show is. Orange Show: http://www.orangeshow.org Beer Can House: http://www.orangeshow.org/beercan.html Dixie Cup: http://www.crunchyfrog.net/dixiecup/ -BDB2 Bev D. Blackwood II Brewsletter Editor The Foam Rangers http://www.foamrangers.com Return to table of contents
Date: Mon, 21 Mar 2005 18:52:57 -0500 From: Alan McLeod <beerblog at gmail.com> Subject: Beer Store in Cambridge Mass In mid-April, I will be in the Harvard area for a family event weekend which may give me likely 27 minutes to find stuff of rare degree for the <a href="http://beerblog.genx40.com">beer blog</a> if I can find the right shop. Any recommendations? Return to table of contents
Date: Mon, 21 Mar 2005 21:25:08 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: diacetyl as a result of CP filling I've got a stumper for ya.... A buddy of mine brewed a Strong Golden in October using three different yeast strains including the original Orval; it finished in fairly low territory. He kegged in December and CP filled some bottles in January. He left the CP bottles at room temp. Taste the two beers side by side today in March and there is almost no comparison. The stuff on tap in the keg is heavenly. The bottled brew has none of the signs of a bad CP fill, i.e. oxidized, cardboard.... Instead it smells of diacetyl from a mile away; like butta'. I have never seen this happen before. He added nothing in the way of priming sugar, and the beer was well attenuated after a lengthy fermentation regimen. I'm stumped. What carbon source would be present in "finished" beer that would result in diacetyl? I'm assuming it is possible that if a small amount of oxygen is introduced at bottling, and that some CH-OH group of donors are still present in the beer (and I can't imagine a beer that doesn't have one or two floating around.) diacetyl can be the result? Well of course it can be the result, I drank the result on Saturday after all. I've just never seen this happen before. Searching SGD I found that diacetyl reductase can result in the catalysis of the reaction: acetoin + NAD+ = diacetyl + NADH + H+. This is part of oxidoreductase activity. Diacetyl reductase is synonymous with acetoin dehydrogenase activity. So I guess what is happening is the acetoin reduction is occurring but the diacetyl reduction gets stuck for some reason. Anyone else out there in HBD land experienced this phenomenon: diacetyl as a result of CP filling? Anyway to catalyze the complete reaction? Move the bottles from 60 to 80 degrees? This is counterintuitive, but I think I'll give it a try. Thanks for any input, Chad Stevens QUAFF San Diego Return to table of contents
Date: Tue, 22 Mar 2005 12:23:45 -0800 From: RiedelD at pac.dfo-mpo.gc.ca Subject: RE: pumping sparge water - some tests In an effort to get to the bottom of this issue, I ran a few tests last night. First, I pumped cold water through the silicone tubing: No problems. 10+' without any indication of bubbles or slowing of rate. Second, I reproduced the initial problem of pumping 70-80C water. Initial prime poor - bubbles in line immedately. Once prime improved, full flow rate achieved. Within 1-2' bubbles appeared. By 3' bubbles had slowed rate considerably (note: not pumping full at the time). Reopening the valve to full cleared the line and restored the flow to maximum by the 5' mark (about 2' to recover). So, it looks like the tubing/connections are fine but there are definite problems with bubbles and hot water. I'm beginning to think that, in addition to the bubbles, the manifold in the kettle that I'm drawing the water from may have air in it from the initial fill. I may try to back flush the manifold or at least run a little water through it before the temperature increases. Question: the other people that are experiencing my problem... are you using a slotted manifold or a false-bottom? It may be that the false bottom people may not have any trouble. cheers, Dave Riedel Victoria, Canada Return to table of contents
Date: Wed, 23 Mar 2005 02:11:26 +0200 From: "yung shun" <yungshun at teenmail.co.za> Subject: MUTUAL BENEFIT REPRESENTATIVE Dear Sir/Madam, I am MR.Yung Shun,Vic President of China mettallurgical import and export company. we are a group of business men who deal on Raw Materialsand My company was established in 2001 we export raw materials such as non-metallic minerals such as Calcite, Barytes,Manganese Dioxide , Dolomite Mica China Clay ,Mangnese Dioxide ,Ferrous (Iron ) Oxide . The various industries we cater to are Paints, Rubber, Plastics, Construction chemicals.My sales varies from defferent sizes.we export them into Canada,europe and America. We are searching for representatives who can help us establish a medium of getting to our costumers in Canada,Europe and America as well as making payments through you to us and earn 10% of every payment made through you to us.Subject to your satisfaction you will be given the opportunity to negotiate your mode of which we will pay for your services as our representative.If you are interested,please fill inn the blank spaces below: 1.Your Full Names................................................... 2.Your Full Contact Address...................................... 3.State/Country........................................................ 4.Your Phone/Fax Numbers...................................... I await your prompt response. Thanks Vice President Mr.Yung Shun Return to table of contents
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